Chicken Fried Pork with Milk Gravy
Crispy, golden perfection meets creamy comfort in this indulgent Chicken Fried Pork with Milk Gravy recipe. Thin, tenderized boneless pork chops are seasoned to perfection, breaded with a flavorful blend of flour and spices, and fried to a satisfying crunch. The pièce de résistance? A rich, velvety milk gravy made from scratch using the pan drippings, buttery roux, and just a hint of cornstarch for that irresistibly smooth texture. Perfect for weeknight dinners or hearty weekend meals, this Southern classic delivers a mouthwatering combination of crispy, savory pork and creamy, seasoned gravy. Serve it alongside mashed potatoes or over fluffy biscuits for a true comfort food experience.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 2.5 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 3 tablespoons unsalted butter
- 2.5 cups whole milk
- 1 tablespoon cornstarch
Instructions
Place the boneless pork chops one at a time between two layers of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
In a shallow dish, whisk together 2 cups of all-purpose flour, paprika, garlic powder, onion powder, 1 teaspoon salt, and 1 teaspoon black pepper.
In a separate shallow dish, beat the 2 large eggs and stir in 1 cup of buttermilk.
Dredge each pork chop in the flour mixture, then coat it in the egg mixture, and finally dredge it in the flour mixture again. Press lightly to ensure the breading adheres well. Place the breaded pork chops on a plate.
Heat 1/2 cup of vegetable oil in a large skillet over medium heat. Once the oil is hot, fry the pork chops in batches for about 3-4 minutes per side or until golden brown and cooked through. Place the fried pork chops on a paper towel-lined plate to drain.
Carefully pour the oil out of the skillet, leaving behind about 2 tablespoons of drippings.
Reduce the heat to medium-low and melt 3 tablespoons of unsalted butter in the skillet. Whisk in 1/2 cup of the remaining all-purpose flour and cook for 1-2 minutes to create a roux.
Slowly pour in 2.5 cups of whole milk while whisking constantly to prevent lumps. Cook the mixture for 5-7 minutes or until thickened and creamy.
In a small bowl, mix 1 tablespoon of cornstarch with a tiny amount of water to make a slurry. Stir the slurry into the gravy to ensure a perfect, lump-free texture.
Taste the gravy and season with additional salt and black pepper, if desired.
Serve the chicken fried pork hot, smothered with creamy milk gravy. Enjoy!
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 11.0 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 289 mg | 22% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 847 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
